Butterdeig
- 1 lb unsalted butter
- 1 lb flour
- 1/2 ounce salt
- 4/5 cup ice cold water
Sift the flour. Make a dent in the center of the flour. Put the salt in the dent. Work in a fourth of the butter, using the fingertips lightly, or, chop the butter and the flour together with a knife. When the butter and the flour are well mixed, as fine and dry as flour, add the water carefully. Mix completely together but without kneading. Set aside for 20 minutes (be patient, you rascal).
Pat out into a flat cake, a little less than an inch thick, with the rolling pin. Roll out to a thickness of about 3/8 of an inch.
Divide the remaining butter into 3 parts. Roll each part into a sausage shaped roll. Roll one of these out about 3/8 of an inch in thickness. Spread out over the "Butterdeig."
Fold the "deig" together and let it lie for half an hour. Roll out and fold the "Butterdeig" until all the butter is used, taking one of the 3 pieces of the butter each time.
If the "deig" sticks, fold it together and place in a napkin on ice, never directly on ice, or in the refrigerator for approximately ten minutes (be patient, you rascal).
When it is to be used, take in a small piece at a time, more or less according to what it is to be used for. To make as light as possible, roll lightly, always away from you. Let it always be cold, ice cold after the last rolling. It is easier to handle that way. It must also be ice cold when placed in the oven. If the dough becomes too pliable when working it into small forms, place on ice or refrigerate until it has stiffened again.
During the baking, most heat should come from below so that the dough will rise before it starts to brown. Later, heat may be added above to get a nice brown color. Diminish the bottom heat with a tin. Bake to a light brown.
If the oven is too hot to start with, the dough will burn before it rises. If not hot enough, the dough will melt and lose its shape.
"Butterdeig" may be used for patties by rolling and cutting out with a cookie cutter dipped in hot water. Brush a little egg white around the top just inside the edge. Add a second layer in which a small hole has been cut in the center. Be careful not to let the egg get out on the sides. Place a piece of bread in the hole of the top layer to prevent the bottom layer from rising into the opening. Remove the bread pieces when done.
"Butterdeig" may also be pressed into patty shells or forms and baked or may also be formed on the back of the forms. They may be filled with fish, vegetable or meat recipes.
Pat out into a flat cake, a little less than an inch thick, with the rolling pin. Roll out to a thickness of about 3/8 of an inch.
Divide the remaining butter into 3 parts. Roll each part into a sausage shaped roll. Roll one of these out about 3/8 of an inch in thickness. Spread out over the "Butterdeig."
Fold the "deig" together and let it lie for half an hour. Roll out and fold the "Butterdeig" until all the butter is used, taking one of the 3 pieces of the butter each time.
If the "deig" sticks, fold it together and place in a napkin on ice, never directly on ice, or in the refrigerator for approximately ten minutes (be patient, you rascal).
When it is to be used, take in a small piece at a time, more or less according to what it is to be used for. To make as light as possible, roll lightly, always away from you. Let it always be cold, ice cold after the last rolling. It is easier to handle that way. It must also be ice cold when placed in the oven. If the dough becomes too pliable when working it into small forms, place on ice or refrigerate until it has stiffened again.
During the baking, most heat should come from below so that the dough will rise before it starts to brown. Later, heat may be added above to get a nice brown color. Diminish the bottom heat with a tin. Bake to a light brown.
If the oven is too hot to start with, the dough will burn before it rises. If not hot enough, the dough will melt and lose its shape.
"Butterdeig" may be used for patties by rolling and cutting out with a cookie cutter dipped in hot water. Brush a little egg white around the top just inside the edge. Add a second layer in which a small hole has been cut in the center. Be careful not to let the egg get out on the sides. Place a piece of bread in the hole of the top layer to prevent the bottom layer from rising into the opening. Remove the bread pieces when done.
"Butterdeig" may also be pressed into patty shells or forms and baked or may also be formed on the back of the forms. They may be filled with fish, vegetable or meat recipes.
Submitted by Oct 15, 2009
15 min
30 min
45 min